Favoreats
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INGREDIENTS
1 serving
lemon cream puffs
1 serving
recipe from pierre hermé pastries
1 serving
pâte sucrée dough
150 gs
butter
95 gs
icing sugar
30 gs
almond flour
1 g
salt
1/2
vanilla bean
50 gs
eggs
250 gs
flour
1 serving
pâte à choux
125 gs
water
125 gs
milk
5 gs
superfine sugar
5 gs
fleur de sel
110 gs
butter
140 gs
flour
250 gs
eggs
1 serving
lemon cream
3
lemon zest
220 gs
superfine sugar
200 gs
eggs
160 gs
lemon juice
300 gs
butter
1 serving
lemon chantilly
375 gs
heavy cream
250 gs
lemon cream
1/2
vanilla bean
1/16 inch sheets
remove the tart dough and roll it out to a thickness of less than). place on a baking and freeze
1
preheat the oven f
1 c
this is no surprise to me because a.) i love anything lemony
20
after minutes in the freezer